Roasted Beets with Vinaigrette and Toasted Sunflower Seeds – – red beets, olive oil, salt and pepper, vinaigrette (make your own or use high quality bottled), sunflower seeds (toasted in a skillet), black pepper (freshly ground), Preheat oven to 350 degrees F. ; Wash the beets and trim the green tops and roots. Place in a piece of aluminum foil and pour the olive oil over them. Salt and pepper to taste and wrap the aluminum foil tightly. Place on a sheet pan and bake for 60 minutes.; Remove from oven and test doneness with a fork. Let cool for handling. ; When cool, place cooked beets in a paper towel and rub the skin off into the towel. The skin will rub off easily. Slice the beets into quarters. ; Dress with vinaigrette and top with toasted sunflower seeds. Season with black pepper to taste.; –